WO2018100059A1 - Procédé de production de particules poreuses amorphes pour réduire le sucre dans un aliment - Google Patents

Procédé de production de particules poreuses amorphes pour réduire le sucre dans un aliment Download PDF

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Publication number
WO2018100059A1
WO2018100059A1 PCT/EP2017/080964 EP2017080964W WO2018100059A1 WO 2018100059 A1 WO2018100059 A1 WO 2018100059A1 EP 2017080964 W EP2017080964 W EP 2017080964W WO 2018100059 A1 WO2018100059 A1 WO 2018100059A1
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Prior art keywords
particles
amorphous porous
porous particles
present
sugar
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PCT/EP2017/080964
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English (en)
Inventor
Philip Gérard CURTIS
Anne-Juliette DEDISSE
Marina DUPAS-LANGLET
Alessandro GIANFRANCESCO
Andrew Steven WHITEHOUSE
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Nestec Sa
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Publication of WO2018100059A1 publication Critical patent/WO2018100059A1/fr

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/32—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds
    • A23G1/40—Cocoa products, e.g. chocolate; Substitutes therefor characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
    • A23G1/00—Cocoa; Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/30—Cocoa products, e.g. chocolate; Substitutes therefor
    • A23G1/56—Cocoa products, e.g. chocolate; Substitutes therefor making liquid products, e.g. for making chocolate milk drinks and the products for their preparation, pastes for spreading, milk crumb
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/30—Artificial sweetening agents
    • A23L27/33—Artificial sweetening agents containing sugars or derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/88—Taste or flavour enhancing agents
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/20—Agglomerating; Granulating; Tabletting
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P10/00—Shaping or working of foodstuffs characterised by the products
    • A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added

Definitions

  • the present invention relates to a process for making a low sugar composition.
  • the invention relates to a process of making amorphous porous particles comprising sugar, a bulking agent and surfactant, having a closed porosity .
  • the invention also relates to a food product comprising the amorphous porous particles; and the use of the amorphous porous particles as sugar replacers in food products particularly confectionery products such as for example, chocolate.
  • Sugar is a naturally occurring sweetener that as aforementioned provides the sweetness in food products that consumers crave but is also highly calorific and so there is an important need for healthier, non-caloric or low-caloric sweetener alternatives.
  • approaches that are well known in the art, involving the replacement or reduction of sugars in food products such as for instance using artificial sweeteners to replace natural sugar. More particularly, for example, for fat based confectionery products such as chocolate, many attempts have been made to provide a substitute for sugar using reduced sugar alcohols or 'polyols.
  • Other approaches have included using bulking agents such as, non or low-caloric fibres to replace sugar in chocolate compositions.
  • sugar replacers may not deliver as sweet a taste as natural sugar and may also exhibit, metallic, cooling, astringent, liquorice-like, and bitter after tastes.
  • the present invention relates to a process of making amorphous porous particles comprising the steps of; subjecting a mixture comprising sugar, bulking agent and surfactant to a pressure of 50 to 300 bars; adding gas to the said mixture; spraying and drying the said mixture to form agglomerated amorphous particles; and deagglomerating the said particles to obtain amorphous porous particles having a reduced particle size.
  • the deagglomeration is carried out by subjecting the agglomerated amorphous particles to high shear mixing.
  • a process of the present invention wherein the deagglomeration is carried out by milling for example hammer milling.
  • the deagglomeration of the amorphous porous particles may be carried out in fat based matrix for example vegetable oil or cocoa butter or liquefied chocolate or chocolate mass
  • the agglomerated amorphous porous particles of the invention are preferably mixed with fat, for example, any oil such as vegetable oil, cocoa butter or liquefied chocolate or chocolate
  • the sugar is selected from the group consisting of sucrose, fructose, glucose, dextrose, galactose, allulose, maltose, high dextrose equivalent hydrolysed starch syrup xylose, and any combinations thereof
  • the bulking agent is selected from the group consisting of maltodextrins, milk powder (for example skimmed milk powder (SMP)), whey powder (for example demineralised whey powder (DWP), soluble wheat or corn dextrin (for example Nutriose®), polydextrose, soluble fibre such as Promitor® and any combinations thereof.
  • milk powder for example skimmed milk powder (SMP)
  • whey powder for example demineralised whey powder (DWP)
  • soluble wheat or corn dextrin for example Nutriose®
  • polydextrose for example Nutriose®
  • soluble fibre such as Promitor®
  • the surfactant is selected from the group consisting of sodium caseinate, lecithin and any combinations thereof
  • a process of making the amorphous porous particles comprising the steps of; subjecting a mixture comprising sugar, bulking agent and surfactant to high pressure, preferably 50 to 300 bar, more preferably 100 to 200 bar adding gas to the pressurised mixture; spraying and drying the mixture to form amorphous porous particles; and reducing the particle size of the amorphous porous particles.
  • reducing the particle size of the amorphous porous particles is carried out by subjecting the agglomerated amorphous particles to high shear mixing, for example subjecting the agglomerated amorphous particles to high shear mixing or milling, for example, by hammer milling, such that they are deagglomerated.
  • reducing the particle size of the amorphous porous particles may be carried out in fat based matrix for example vegetable oil or cocoa butter or liquefied chocolate or chocolate.
  • fat based matrix for example vegetable oil or cocoa butter or liquefied chocolate or chocolate.
  • the agglomerated amorphous porous particles of the invention are mixed with fat, for example, any oil such as vegetable oil, cocoa butter or liquefied chocolate or chocolate mass
  • amorphous porous particles obtainable according to the process of the present invention
  • amorphous porous particles or deagglomerated amorphous porous particles comprising sugar, a bulking agent and a surfactant wherein said amorphous porous particles have a closed porosity of at least 40%.
  • amorphous porous particles or deagglomerated amorphous porous particles comprising sugar, a bulking agent and a surfactant wherein said amorphous porous particles have a closed porosity of at least 40%, and wherein between 10 to 40% of said particles are not round particles or non-spherical particles.
  • deagglomerated amorphous porous particles of the present invention having a D90 particle size of between 100 and 200 microns, wherein said particles have a closed porosity of at least 40%, and wherein between 10 to 40% of said particles are 'not round' particles or non-spherical particles.
  • amorphous porous particles or deagglomerated amorphous porous particles comprising sugar, a bulking agent and a surfactant wherein said amorphous porous particles have a closed porosity of between 20 and 60%.
  • deagglomerated amorphous porous particles of the present invention having a D90 particle size of between 100 and 200 microns, wherein said particles have a closed porosity of at least 40% or between 20 and 60%.
  • deagglomerated amorphous porous particles of the present invention having a D90 particle size of between 100 and 200 microns, wherein said particles have a closed porosity of at least 40% or between 20 and 60%.
  • agglomerated amorphous porous particles of the present invention having a D90 particle size of between 120 and 600 microns, wherein said particles have a closed porosity of between 20 to 60%.
  • the deagglomerated particles obtained have between 10 to 40% of said particles that are non-spherical particles.
  • deagglomerated amorphous porous particles of the present invention having a D90 particle size of between 100 and 200 microns, wherein said particles have a closed porosity of at least 40%, and wherein between 10 to 40% of said particles are non-spherical particles.
  • the amorphous porous particles of the present invention can be used to replace sugar (such as sucrose) in a food product for example without having a detrimental effect on the sweetness of the food product.
  • the agglomerated amorphous porous particles of the present invention overcome the problems normally associated with handling amorphous sugar based powder materials and can, contrary to known amorphous sugar based materials, be used in chocolate compositions, for example.
  • amorphous sugar is not typically used in chocolate compositions. It undesirably absorbs water from the environment and other chocolate ingredients generating potential difficulties during processing and storage.
  • the amorphous state can be unstable, and amorphous sugars, such as sucrose or dextrose, tend to rapidly crystallise in the presence of moisture and/or release moisture from crystallisation.
  • Agglomerating particles leads to a smaller external surface area than the total external surface of the particles which formed the agglomerate. This means that they absorb water more slowly. Accordingly, the agglomerated particles of the present invention advantageously exhibit improved stability against moisture.
  • the aerated amorphous porous particles of the present invention gave at least equivalent or more sweetness compared to a fuller denser crystalline sugar.
  • a food product comprising the amorphous porous particles of the present invention.
  • the food product may for example contain 5 to 60 % of the amorphous porous particles.
  • a food product according to the present invention is a confectionery product, a culinary product, a dairy product, a nutritional formula, a breakfast cereal or an ice-cream.
  • the food product is a fat based confectionery product for example chocolate.
  • amorphous porous particles of the present invention as a sugar replacer in a food product.
  • the present invention makes possible the preparation of food products such as fat based confectionery products in which the high calorific natural sugar can be wholly and/or partially replaced by the low calorific amorphous porous particles of the present invention.
  • amorphous porous sucrose particles of the present invention as a sugar replacer in a food product.
  • a fat based confectionery composition comprising a) cocoa powder or cocoa liquor or cocoa butter or cocoa butter equivalents or any combinations thereof and b) 5 to 60 wt% of amorphous porous particles according to the present invention wherein said amorphous porous particles comprise sugar, a bulking agent and a surfactant, and wherein said amorphous porous particles have a closed porosity of at least 40% or between 20 and 60%.
  • a fat based confectionery composition comprising a) cocoa powder or cocoa liquor or cocoa butter or cocoa butter equivalents or any combinations thereof and b) 5 to 60 wt% of amorphous porous particles according to the present invention wherein said amorphous porous particles comprise sugar, a bulking agent and a surfactant, and wherein said amorphous porous particles have a closed porosity of at least 40% and wherein between 10 to 40% of said particles are not round particles or non-spherical particles.
  • a process of making a fat based confectionery product comprising the amorphous porous particles of the present invention, comprising the steps of;
  • a mixture comprising sugar, bulking agent and surfactant to high pressure, preferably 50 to 300 bar, more preferably 100 to 200 bar; adding gas to the mixture; spraying and drying the mixture to form agglomerated amorphous porous particles; mixing ingredients selected from the group consisting of milk powder, fat, cocoa liquor, crystalline sugar, lecithin and any combinations of these; refining the resulting mixture; liquefying the resulting refined mixture with further fat, and optionally lecithin reducing the particle size of the amorphous porous particles; and then
  • a mixture comprising sugar, bulking agent and surfactant to high pressure, preferably 50 to 300 bar, more preferably 100 to 200 bar; adding gas to the mixture; spraying and drying the mixture to form agglomerated amorphous porous particles; reducing the particle size of the amorphous porous particles; mixing ingredients selected from the group consisting of milk powder, fat, cocoa liquor, crystalline sugar, lecithin and any combinations of these; refining the resulting mixture; and liquefying the resulting refined mixture with further fat, the reduced particle size amorphous porous particles and optionally lecithin.
  • the liquefaction may for example be performed by conching.
  • the fat may for example be cocoa butter, cocoa butter equivalent or cocoa butter replacer.
  • a process of making a fat based confectionery product comprising the amorphous porous particles of the present invention wherein the said amorphous porous particles are reduced in particle size by hammer-milling, for example the said amorphous porous particles are deagglomerated by hammer-milling.
  • a mixture comprising sugar, bulking agent and surfactant to high pressure, preferably 50 to 300 bar, more preferably 100 to 200 bar; adding gas to the mixture; spraying and drying the mixture to form agglomerated amorphous porous particles; deagglomerating the amorphous porous particles; mixing ingredients selected from the group consisting of milk powder, fat, cocoa liquor, crystalline sugar, lecithin and any combinations of these; refining the resulting mixture; and liquefying the resulting refined mixture with further fat, the reduced particle size amorphous porous particles and optionally lecithin.
  • reducing the particle size of the amorphous porous particles may be carried out in fat based matrix for example vegetable oil or cocoa butter or liquefied chocolate or chocolate.
  • the agglomerated amorphous porous particles of the invention are mixed with fat before being reduced in particle size
  • the fat may for example be any oil such as vegetable oil, cocoa butter or liquefied chocolate to chocolate.
  • the liquefaction may for example be performed by conching.
  • the fat may for example be cocoa butter, cocoa butter equivalent or cocoa butter replacer.
  • the deagglomeration of the amorphous porous particles of the present invention may also be subjected to direct high shear mixing.
  • amorphous porous particles of the present invention as a bulk sugar replacer in a food product.
  • the food product is confectionery product, a culinary product, a dairy product, a nutritional formula, a breakfast cereal or an ice-cream.
  • a sugar replacement or sweetener composition comprising amorphous porous particles comprising sugar, a bulking agent and a surfactant, wherein said amorphous porous particles have a closed porosity of at least 40% or between 20 and 60%.
  • a sugar replacement or sweetener composition comprising amorphous porous particles comprising sugar, a bulking agent and a surfactant, wherein said amorphous porous particles have a closed porosity of at least 40% or between 20 and 60%,
  • a sugar replacement or sweetener composition comprising amorphous porous particles comprising sugar, a bulking agent and a surfactant, wherein said amorphous porous particles have a closed porosity of at least 40%.
  • a sugar replacement or sweetener composition comprising amorphous porous particles comprising sugar, a bulking agent and a surfactant, wherein said amorphous porous particles have a closed porosity of at least 40% and wherein and wherein between 10 to 40% of said particles are not round particles or non-spherical particles
  • a sugar replacement or sweetener composition comprising amorphous porous particles comprising sugar, a bulking agent and a surfactant, wherein said amorphous porous particles have a closed porosity of at least 40%, and wherein between 10 to 40% of said particles are not round particles or non-spherical particles
  • the amorphous porous particles of the present invention overcome the usual problems associated with handling amorphous powders such as hygroscopicity.
  • the amorphous porous particles of the present invention are more stable and less likely to recrystallize to the lesser desirable crystalline form.
  • the present invention makes possible the preparation of food products, in particular fat based confectionery food products incorporating the amorphous porous particles of the present invention, having better stability such as lesser likelihood of undesirable recrystallization of the sugar and so resulting in a longer shelf life of such products.
  • the amorphous porous particles of the present invention are much easier to process in food recipes, for example chocolate recipes compared to conventional sugar. Further, advantageously the process of high shear mixing reduces the viscosity issues typically associated with agglomerated powders having large particle sizes.
  • the aerated or porous structure of the amorphous porous particles of the present invention retain their structural integrity (for example their closed porosity) even when undergoing heavy processing for example conching during chocolate manufacture.
  • the internal or closed porosity of the amorphous porous particles of the present invention retain their structural integrity and thus closed porosity even after harsh treatment with high shear mixer or even after harsh milling by treatment with hammer-milling. It has been surprisingly found by the inventors that the majority of the internal closed porosity of the amorphous porous particles of the present invention survives, more particularly that the particles retain at least 40 % or at between 20 and 60 % closed porosity after a deagglomeration process of aggressive treatment of high shear mixing
  • the deagglomerated amorphous porous particles of the present invention even though largely fragmented and having larger D90 particle sizes still provided acceptable levels of porosity and sweetness when incorporated into fat based confectionery, for example chocolate.
  • particles comprising sugar in the amorphous state and having porosity provide a material which dissolves more rapidly than crystalline sugar particles of a similar size. This rapid dissolution in the oral cavity when consumed leads to an enhanced sweetness perception and ensures that more of the sugar is dissolved and reaches the tongue rather than being swallowed untasted.
  • a sugar replacement composition suitable for partial or whole replacement of sugar in foodstuffs.
  • the present invention provides replacement of sugar in foodstuffs but still achieving the same or similar level of sweetness.
  • the present invention makes it possible to completely replace sugar in a foodstuff, for example a chocolate product, with the amorphous porous particles of the present invention, achieving at least 65% sugar reduction in one aspect of the present invention.
  • the amorphous porous particles of the present invention can be used as a natural low calorie sugar alternative.
  • the amorphous porous particles of the present invention provide the reduction of sugar in food products without the need to use artificial sweeteners and/or conventionally known bulking agents.
  • Figures 1a, 1 b, 1c are cryo-scanning electron microscopy images representing the microstructure of a conventional fat based confectionery composition magnified 500 times, 1000 times and 2000 times respectively. Milk powder particles are indicated at (1 ), Sucrose crystals at (2), and cocoa butter solids at (3).
  • Fig 2a shows a cryo-scanning electron microscopy image of non-agglomerated amorphous porous particles made according to Example 3
  • Fig 2b shows a cryo-scanning electron microscopy image of agglomerated amorphous porous particles made according to the present invention.
  • Fig 2c shows an optical micrograph of the agglomerated amorphous porous particles of the present invention having been dispersed in MCT oil and viewed under transmitted light
  • Fig 2d show an optical micrograph of the amorphous porous particles deagglomerated by treating with high-shear mixing in cocoa butter
  • Fig 2e shows an optical micrograph of the amorphous porous particles deagglomerated by subjecting to high shear mixing in liquefied chocolate
  • Figure 3 is a plot of glass transition temperature (Tg/ °C) versus sucrose content for amorphous porous particles of sucrose and skimmed milk powder at 25 °C and a water activity of 0.1 .
  • Figure 4a, 4b, 4c, 4d are synchrotron radiation X-ray tomographic microscopy images for amorphous powders.
  • Figs 5a, 5b show a cryo-scanning electron microscopy images of deagglomerated amorphous particles made according to the present invention, magnified 2000 times and 1000 times respectively. The images show more fragmentation of the said particles after deagglomeration by hammer-milling, but even so substantial structural integrity of the internal or closed porosity can be clearly seen.
  • the term 'non-agglomerated' as used herein is to be understood in conventional terms and refers to the primary particle of the amorphous porous particles of the present invention.
  • Figure 2a demonstrates the non-agglomerated amorphous porous particles as made under Example 3.
  • the terms non-agglomerated or primary particles are used interchangeably.
  • the desired primary particle size D90 is preferably between 50 and 100 microns.
  • the term 'agglomerated' as used herein is to be understood in conventional terms and refers to the primary particles associated together due to inter-particle forces.
  • Agglomerates may consist of primary particles that are weakly bound together at their points of contact. These agglomerates contain multiple primary particles resulting in agglomerated masses with particles sizes many times larger than the size of the primary or non-agglomerated particles.
  • the agglomerates formed according to the methods of the present invention have preferably a particle size D90 of between 120 and 600 microns.
  • deagglomerated particles as used herein is to be understood in conventional terms and refers to the agglomerated particles of the present invention that have been subjected to deagglomeration in accordance with the high shear process as described in the present invention. The impact of such deagglomeration leads to smaller chain of agglomerated masses or fragments or fractions or broken pieces. All terms as herein defined may be used interchangeably.
  • Deagglomerated fractions are generally significantly smaller than the size of the parent agglomerated particles from which the fractions originate, and can range all the way down to primary particle size, depending upon the amount of mechanical energy imparted to the agglomerated particles.
  • the term 'amorphous' as used herein is defined as being essentially free of crystalline material and should be interpreted in line with conventional understanding of the term.
  • the term glass transition temperature (Tg) as used herein is to be interpreted as is commonly understood, as the temperature at which an amorphous solid becomes soft upon heating or brittle upon cooling.
  • the glass transition temperature is always lower than the melting temperature (Tm) of the crystalline state of the material.
  • Tg melting temperature
  • An amorphous material can therefore be conventionally characterised by a glass transition temperature, denoted Tg.
  • DSC differential scanning calorimetry
  • DMTA dynamic mechanical thermal analysis
  • the amorphous porous particles are characterised as having a glass transition temperature of at least 40°C or higher, preferably at least 50°C or higher and more preferably at least 60°C or higher.
  • the amorphous porous particles of the present invention are less hygroscopic making such material easier to handle and incorporate into conventional preparations of foodstuffs such as for example chocolate manufacture.
  • the term porous as used herein is defined as multiple non-interconnected small pores or voids or interstices that allow air or liquid to pass through.
  • porous is also used to describe the aerated nature of the amorphous particles of the present invention.
  • porosity as used herein is defined as a measure of the empty spaces (or voids or pores) in a material and is a ratio of the volume of voids to total volume of the mass of the material between 0 and 1 , or as a percentage between 0 and 100%
  • Porosity can be measured by means known in the art.
  • closed or internal porosity refers in general terms to the total amount of void or space that is trapped within the solid.
  • fragmented or broken amorphous porous particles of the present invention show the internal microstructure wherein the voids or pores are not connected to the outside surface of the said particles.
  • closed porosity is further defined as the ratio of the volume of closed voids or pores to the particle volume.
  • the porous amorphous particles of the present invention exhibit closed porosity. Particles with closed porosity, especially those with many small spherical pores, are more robust than particles with open pores, as the spherical shapes with complete walls distribute any applied load evenly.
  • closed porosity has a further advantage over open porosity in that fat does not penetrate inside the particle. This penetration inside the particles would reduce the "free" fat available to coat all the particles in the fat-based confectionery material and lead to an increase in viscosity.
  • the agglomerated amorphous porous particles have a closed porosity of between 15 to 80%, preferably 20 to 70%, more preferably 20 to 60%. In a further preferred embodiment, the agglomerated amorphous porous particles of the present invention have a closed porosity of between 40 to 60%, more preferably 50 to 60%.
  • the deagglomerated amorphous porous particles have a closed porosity of at least 20%, preferably at least 30%, more preferably at least 40% and even more preferably at least 50% or between 20 and 60%.
  • density as used herein is defined in conventional terms as the volumetric mass density of a substance and this is the mass per unit volume of a material. Density should be interpreted in line with conventional understanding of the term.
  • the term Bulk density as used herein refers to in conventional terms the weight of a unit volume of a loose material such as powder, to the same volume of water, and is typically expressed as kilograms per cubic metre (kg/cm 3 ) or g/cm 3
  • the amorphous porous particles of the present invention have a density of between 0.3 to 1 .5 g/cm 3 , preferably 0.5 to 1 .0 g/cm 3 , more preferably 0.6 to 0.9 g/cm 3 .
  • sphericity refers to in conventional terms a measure of how spherical (round) an object is.
  • sphericity refer to the sphericity of the particles and is defined as
  • the agglomerated porous particles of the present invention are made up of long chains of smaller primary particles of the said amorphous porous particles.
  • the deagglomerated particles obtained have between 10 to 40%, preferably 15 to 35% of said particles that are not round particles or non-spherical particles
  • the deagglomerated amorphous porous particles have at least 70%, preferably at least 60% and more preferably at least 50% of said particles that are not round or non-spherical.
  • the deagglomerated amorphous porous particles have between 10 to 40%, more preferably 15 to 35% of said particles that are not round or non-spherical particles
  • the deagglomerated particles obtained have at least 70%, preferably at least 60% and more preferably at least 50% of said particles that are not round or non-spherical. In a preferred embodiment there is provided a process according to the present invention wherein the deagglomerated particles obtained have between 10 to 40%, more preferably 15 to 35% of said particles that are not round particles or non-spherical particles
  • the deagglomerated amorphous porous particles of the present invention have sphericity less than 0.9, preferably less than 0.8.
  • the deagglomerated particles may have less than 70% of their surface being convex, for example less than 50%, for further example less than 25%.
  • the agglomerated particles of the present invention are not spherical as can been seen in figure 2c. Furthermore the deagglomerated particles of the present invention are not spherical as can been seen in figures 2d and 2e.
  • a process of deagglomerating wet powder material for example the said amorphous porous particles are mixed with fat (for example fat comprised within chocolate) before deagglomeration otherwise known in the art as wet agglomeration.
  • fat for example fat comprised within chocolate
  • the term fat refers to triglycerides. Fats are the chief component of animal adipose tissue and many plant seeds. Fats which are generally encountered in their liquid form are commonly referred to as oils. In the present invention, the terms oils and fats are interchangeable.
  • the deagglomerated amorphous porous particles of the present invention have sphericity less than 0.9, preferably less than 0.8.
  • the deagglomerated particles may have less than 70% of their surface being convex, for example less than 50%, for further example less than 25%.
  • the amorphous and porous nature of the particles leads to faster dissolution in the mouth. This not only enhances sweetness impact but is believed to make the particles less easily detected by the tongue and palate.
  • the highly porous and amorphous nature of the particles of the present invention provides an enhanced sweetness and attractive mouthfeel, particularly in fat based confectionery products where the prior art disadvantages associated with replacing sugar with conventional bulking agents usually leads to poor organoleptic qualities, such as grittiness and lack of sweetness.
  • the term particle size as used herein is defined as D90.
  • the D90 value is a common method of describing a particle size distribution.
  • the D90 is the diameter where 90 % of the mass of the particles in the sample have a diameter below that value.
  • the D90 by mass is equivalent to the D90 by volume.
  • the D90 value may be measured for example by a laser light scattering particle size analyser.
  • the agglomerated amorphous porous particles of the present invention have a D90 particle size of between preferably 120 and 600 microns, preferably 150 and 600 microns, even more preferably 200 and 600 microns.
  • agglomerated amorphous porous particles having a D90 particle size of between preferably 120 and 600 microns, preferably 150 and 600 microns, even more preferably 200 and 600 microns.
  • the deagglomerated amorphous porous particles have a D90 particle size of between preferably 100 and 200 microns, more preferably 1 10 and 170 microns and even more preferably 1 10 and 160 microns.
  • deagglomerated amorphous porous particles of the present invention having a D90 particle size of between preferably 100 and 200 microns, more preferably 1 10 and 170 microns and even more preferably 1 10 and 160 microns.
  • sugar refers to as is conventionally understood a sweet crystalline substance obtained from various plants, especially sugar cane and sugar beet, and used as a sweetener in food and drink.
  • sugar is defined as and includes all mono, di and oligosaccharides for example sucrose, fructose, glucose, dextrose, galactose, allulose, maltose, high dextrose equivalent hydrolysed starch syrup, xylose, and combinations thereof.
  • the sugar comprised within the amorphous porous particles according to the invention may be selected from the group consisting of sucrose, fructose, glucose, dextrose, galactose, allulose, maltose, high dextrose equivalent hydrolysed starch syrup xylose, and any combinations thereof.
  • the amorphous porous particles of the present invention comprise sugar in the amount of 5 to 70%, preferably 10 to 50%, even more preferably 20 to 40%.
  • the amorphous porous particles of this invention comprise at least 70% sugar.
  • the term bulking agent as used herein refers to as is conventionally understood a food additive that increases food volume or weight without impacting the utility or functionality of a food.
  • the bulking agents of the present invention are low or non-calorific additives which impart bulk and provide advantageously healthier alternatives to for example sugar.
  • bulking agents may be used to partially or completely replace high-caloric ingredients, such as sugar so as to prepare an edible formulation with a reduction in calories. Additionally, the bulking agents are useful as a source of soluble fibre to be incorporated into foods and, unlike sugar, are non-cariogenic.
  • the amorphous porous particles of the present invention comprise a bulking agent in the amount of 5 to 70%, preferably 10 to 40%, more preferably 10 to 30%
  • the amorphous porous particles of the present invention comprise preferentially 10 to 25% of the bulking agent.
  • the bulking agent may be selected from the group consisting of polyols (sugar alcohols for example isomalt, sorbitol maltitol, mannitol, xylitol, erythritol and hydrogenated starch hydrolysates) guar gum, psyllium husk, carnuba wax, glycerin, beta glucan, polysaccharides (such as starch or pectin for example), dietary fibres (including both insoluble and soluble fibres) , polydextrose, methylcellulose, maltodextrins, inulin, milk powder (for example skimmed milk powder), whey, demineralised whey powder, dextrins such as soluble wheat or corn dextrin (for example Nutriose®), soluble fibre such as Promitor® and any combination thereof.
  • the bulking agent may be selected from the group consisting of maltodextrins, milk powder (for example skimmed milk powder (SMP)), demineralised whey powder (DWP), soluble wheat or corn dextrin (for example Nutriose®), polydextrose, soluble fibre such as Promitor® and any combinations thereof.
  • milk powder for example skimmed milk powder (SMP)
  • demineralised whey powder DWP
  • soluble wheat or corn dextrin for example Nutriose®
  • polydextrose for example Nutriose®
  • soluble fibre such as Promitor® and any combinations thereof.
  • the amorphous porous particles of the invention may comprise (for example consist on a dry basis of) sucrose and skimmed milk, the sucrose being present at a level of at least 30 % in the particles.
  • the ratio of sucrose to skimmed milk may be between 0.5 to 1 and 2.5 to 1 on a dry weight basis, for example between 0.6 to 1 and 1 .5 to 1 on a dry weight basis.
  • the skimmed milk may have a fat content below 1.5 % on a dry weight basis, for example below 1 .2 %.
  • the components of skimmed milk may be provided individually and combined with sucrose, for example the amorphous porous particles of the invention may comprise sucrose, lactose, casein and whey protein.
  • Sucrose and skimmed milk provide an amorphous porous particle which has good stability against recrystallization without necessarily requiring the addition of reducing sugars or polymers.
  • the amorphous porous particles of the invention may be free from reducing sugars (for example fructose, glucose or other saccharides with a dextrose equivalent value. The dextrose equivalent value may for example be measured by the Lane-Eynon method).
  • the amorphous porous particles of the invention may be free from oligo- or polysaccharides having a three or more saccharide units, for example maltodextrin or starch.
  • the agglomerated amorphous porous particles of the invention may have a moisture content between 0.5 and 6 %, for example between 1 and 5 %, for further example between 1 .5 and 3 %.
  • the amorphous porous particles may comprise no sugar and 100% bulking agent.
  • the amorphous porous particles of the present invention comprise a surfactant or stabilisers which may be necessary to obtain the particles of the present invention with closed pores.
  • the amorphous porous particles of the invention may comprise for sugar, bulking agent and surfactant, all distributed throughout the continuous phase of the particles. Higher concentrations of the surfactant may be present at the gas interfaces than in the rest of the continuous phase, but the surfactant may be present in the continuous phase inside the particles, not just coated onto the exterior.
  • the amorphous porous particles of the present invention comprise a surfactant in the amount of 0.5 to 15%, preferably 1 to 10%, more preferably 1 to 5%, even more preferentially 1 to 3%.
  • the surfactant may be selected from the group consisting of lecithin, whey proteins, milk proteins, sodium caseinate, lysolecithin, fatty acid salts, lysozyme, sodium stearoyl lactylate, calcium stearoyl lactylate, lauroyl arginate, sucrose monooleate, sucrose monostearate, sucrose monopalmitate, sucrose monolaurate, sucrose distearate, sorbitan monooleate, sorbitan monostearate, sorbitan monopalmitate, sorbitan monolaurate, sorbitan tristearate, PGPR, PGE and any combinations thereof.
  • the surfactant may be sodium caseinate or lecithin.
  • the bulking agent is derived from milk powder such as skimmed milk powder or demineralised whey powder, sodium caseinate for example is inherently present.
  • the amorphous porous particles of the invention may be coated, for example they may be coated in a thin layer of fat such as cocoa butter. A thin layer of fat further enhances the stability of the particles during transport and storage.
  • the porous nature of the amorphous particles of the invention may lead to them being lighter in colour than solid crystalline materials such as sucrose crystals. This can be counteracted by the addition of opaque or coloured materials.
  • the amorphous porous particles of the invention may comprise coloured ingredients, for example caramelized sugars or permitted food colours, for example natural food colours. According to the present invention there is provided a process for preparing the amorphous porous particles of the present invention.
  • the amorphous porous particles of the present invention are prepared according to conventional spray-drying methods as here below described.
  • a process to prepare the amorphous porous particle of the present invention comprising in its broad aspects the steps of: subjecting a mixture comprising sugar, bulking agent and surfactant to high pressure, preferably 50 to 300 bar, more preferably 100 to 200 bar;
  • the gas may be added before the mixture has been pressurised.
  • the gas may be added at low pressure into the mixture and then pressurised at a later stage in the process line before spray-drying, for example it may be pressurised such that it dissolves in the mixture.
  • the process of compressing a gas/liquid mixture can be difficult to control, so preferably the mixture is pressurised before gas is added, in other words gas may be added to the pressurised mixture.
  • a mixture comprising sugar, bulking agent and surfactant to high pressure, for example a pressure of 50 to 300 bars;
  • a process of the present invention wherein the Deagglomeration is carried out by subjecting the agglomerated amorphous particles to high shear mixing.
  • a process of the present invention wherein deagglomeration is carried out by any type of mechanical milling such as cone milling or air-classifier milling or jet-milling or more preferably hammer milling.
  • the deagglomeration is preferably carried out by hammer milling.
  • the Mesh sizes used for said hammer milling are preferably between 0.1 and 0.4 mm, more preferably between 0.15 and 0.35 mm, even more preferably between 0.2 and 0.35 mm.
  • the hammer milling is carried out preferably at speeds of between 1000 and 8000 rpm, preferably 1500 and 7500 rpm and even more preferably 2000 and 7000 rpm.
  • the hammer mill may be in either hammer or knife configurations.
  • the agglomerated amorphous porous particles of the invention is mixed with fat, for example any oil such as vegetable oil, cocoa butter or liquefied chocolate or chocolate.
  • the deagglomeration is preferably carried out by high shear mixing using high shear mixers know in the art such as high shear stator-rotor mixers.
  • the high shear mixing is carried out at high speeds between preferably between 1000 and 6000 rpm, more preferably between 2000 and 4000 rpm
  • the mixture comprising sugar, bulking agent and surfactant may be mixed with 30% water, preferably 40% water and more preferably 50% water until full dissolution is achieved.
  • the mixture comprising sugar, bulking agent and surfactant is subjected to high-pressure typically 50 to 300 bar, preferably 100 to 200 bar, more preferably 100 to 150 bar.
  • the gas is preferably dissolved in the mixture before spraying, the mixture comprising dissolved gas being held under high pressure up to the point of spraying.
  • the gas is selected from the group consisting of nitrogen, carbon dioxide, nitrous oxide, air and argon.
  • the gas is nitrogen and it is added for as long as it takes to achieve full dissolution of gas in the said mixture.
  • the time to reach full dissolution may be at least 2 minutes, for example at least 4 minutes, for further example at least 10 minutes, for further example at least 20 minutes, for further example at least 30 minutes.
  • the drying may be spray-drying, for example the spraying and drying may be spray-drying.
  • the pressurised mixture may be sprayed dried according to well-known prior art conventional spray-drying techniques. A skilled person in the art would recognise all the obvious embodiments of using the conventional spray-drying methods well known in the art.
  • the Spray-drying parameters are adjusted to create agglomerated particles as these are easier to store, transport and handle in factories without issues such as dust generation or caking.
  • large agglomerates may lead to undesirable mouthfeel attributes such as powdery-ness and grittiness and so, in a product such as a fat based confectionery product it is generally desirable to reduce the particle size of the solid ingredients.
  • the porosity of the amorphous particles of the invention is able to survive size reduction processes used in chocolate manufacture such as high shear mixing. Pores of approximately spherical shape provide a strong structure to the particles and having multiple small closed pores means that the particles can be fractured without significant loss of internal porosity.
  • the present invention also provides for amorphous porous particles obtained by the said method as described herein.
  • the amorphous porous particles of the present invention have a wide range of utilities, including all of the applications in dry food mixes for which sugar is normally employed.
  • said particles of the present invention may be used in a variety of food products for example, a confectionery product, a culinary product, a dairy product, a nutritional formula, a breakfast cereal or an ice-cream.
  • the focus is on the use of the amorphous porous particles to replace sugar in confectionery products (including both fat and sugar based confectionery products).
  • the invention provides a food product wherein amorphous porous particles have been deagglomerated.
  • the term deagglomerated further refers to material which has been subjected to a process to reduce the particle size of the material's solids.
  • the term 'confectionery product' or 'fat-based confectionery product' is to be understood as meaning chocolate product, chocolate-like product (e.g., comprising cocoa butter replacers, cocoa butter equivalents or substitutes), a coating chocolate, a chocolate-like coating product, a coating chocolate for ice-creams, a chocolate-like coating for ice-cream, a praline, a chocolate filling, a fudge, a chocolate cream, an extruded chocolate product or the like.
  • the fat-based confectionery product may be a white chocolate; comprising sugar, milk powder and cocoa butter but not dark cocoa material.
  • the product may be in the form of an aerated product, a bar, or a filling, among others.
  • the chocolate products or compositions can be used as coatings, fillers, enrobing compositions or other ingredients in a finished or final food or confectionery product.
  • the confectionery product of the invention may further contain inclusions such as nuts, cereals, and the like.
  • confectionery product also includes non-fat based confectionery products such as conventional sugar confectionery.
  • the confectionery products comprising the amorphous porous particles of the present invention may also be used as a filling between biscuits (for example wafers), as part of a coating or as a coating. It can also comprise inclusions such as nuts, puffed cereal, chocolate chips, sugar chips, fruit pieces, caramel pieces, biscuits, wafers, creams or the like.
  • a fat based confectionery composition comprising c) cocoa powder or cocoa liquor or cocoa butter or cocoa butter equivalents or any combinations thereof and d) 5 to 60 wt% of amorphous porous particles according to the present invention wherein said amorphous porous particles comprise sugar, a bulking agent and a surfactant, and wherein said amorphous porous particles have a closed porosity of at least 40% or between 20 to 60%.
  • a fat based confectionery composition comprising a) cocoa powder or cocoa liquor or cocoa butter or cocoa butter equivalents or any combinations thereof and b) 5 to 60 wt% of amorphous porous particles according to the present invention wherein said amorphous porous particles comprise sugar, a bulking agent and a surfactant, and wherein said amorphous porous particles have a closed porosity of at least 40% and wherein between 10 to 40% of said particles are non-spherical particles.
  • a mixture comprising sugar, bulking agent and surfactant to high pressure, preferably 50 to 300 bar, more preferably 100 to 200 bar; adding gas to the mixture; spraying and drying the mixture to form agglomerated amorphous porous particles; mixing ingredients selected from the group consisting of milk powder, fat, cocoa liquor, crystalline sugar, lecithin and any combinations of these; refining the resulting mixture; liquefying the resulting refined mixture with further fat, and optionally lecithin reducing the particle size of the amorphous porous particles; and then adding the particle-size-reduced amorphous porous particles to the refined mixture before or after liquefying.
  • a process of making a fat based confectionery product comprising the amorphous porous particles of the present invention, comprising the steps of
  • pressure preferably 50 to 300 bar, more preferably 100 to 200 bar;
  • a process of making a fat based confectionery product comprising the amorphous porous particles of the present invention wherein the said amorphous porous particles are reduced in size (for example deagglomerated) by high shear mixing or deagglomerated by hammer-milling.
  • the agglomerated amorphous porous particles of the invention are preferably mixed with fat, for example, any oil such as vegetable oil, cocoa butter or liquefied chocolate to chocolate mass
  • the liquefaction may for example be performed by conching.
  • the fat may for example be cocoa butter, cocoa butter equivalent or cocoa butter replacer.
  • the deagglomeration of the powder directly for example the amorphous porous particles of the present invention may also be subjected to direct high shear mixing.
  • the reduced particle size amorphous porous particles may be added after the refining step and before the liquefaction step.
  • the gas may be added before the mixture has been pressurised.
  • the gas is pressurised together with the mixture, for example it may be pressurised such that it dissolves in the mixture.
  • the mixture is pressurised before gas is added.
  • the fat may for example be cocoa butter, cocoa butter equivalent or cocoa butter replacer.
  • the fat may be cocoa butter.
  • Some or all of the milk powder, cocoa liquor and crystalline sugar may be replaced by chocolate crumb.
  • the liquefaction is carried out by conventional means well known to a person skilled in the art and refers to conching, a standard process in chocolate manufacture.
  • the reduction of particle size may be such that the resulting amorphous porous particles have a D90 particle size distribution of between Of between 100 and 200 microns, more preferably 1 10 and 170 microns and even more preferably 1 10 and 160 microns
  • Roll refiners may be used to refine the mixture, for example, a combination of 2-roll and 5- roll refiners may be used to refine the mixture.
  • the amorphous porous particles may be amorphous porous particles according to the invention agglomerated as part of a spray-drying process, for example an open top spray drier with secondary air recirculation to trigger particle agglomeration.
  • the agglomerated particles may have a particle size distribution D90 of between 120 and 600 microns preferably 120 and 450 microns.
  • the invention may provide a fat based confectionery composition comprising
  • said amorphous porous particles comprise (for example consist on a dry basis of) sucrose and skimmed milk, the sucrose being present at a level of at least 30 % in the particles, the ratio of sucrose to skimmed milk being between 0.5 to 1 and 2.5 to 1 on a dry weight basis, for example between 0.6 to 1 and 1 .5 to 1 on a dry weight basis.
  • the fat based confectionery composition may comprise only ingredients commonly found in fat based confectionery products such as chocolate.
  • the amorphous porous particles comprised within the fat based confectionery may be free from reducing sugars and/or free from oligo- or polysaccharides having a three or more saccharide units.
  • the fat based confectionery product comprises 5 to 60% of the amorphous porous particles, preferably 10 to 50%, more preferably 20 to 40%.
  • the fat based confectionery product comprises amorphous porous particles having a glass transition temperature of at least 40°C or higher.
  • the fat based confectionery product comprises amorphous porous particles having a D90 particle size of between 100 and 200 microns, more preferably 1 10 and 170 microns and even more preferably 1 10 and 160 microns
  • the fat based confectionery product comprising the amorphous porous particles of the present invention is prepared according to conventional chocolate making processes as will be well known and obvious to a person skilled in the art.
  • a process of making a fat based confectionery product comprising amorphous porous particles comprising the steps of: subjecting a mixture (for example an aqueous mixture) comprising sugar, bulking agent and surfactant to high pressure, preferably 50 to 300 bar, more preferably 100 to 200 bar;
  • agglomerated amorphous porous particles spraying and drying the mixture to form agglomerated amorphous porous particles; mixing the amorphous porous particles with fat and optionally ingredients selected from the group consisting of milk powder, cocoa liquor, crystalline sugar, lecithin and combinations of these, preferably at a temperature between 35 and 55°C for 2 to 20 minutes;
  • the gas may be added before the mixture has been pressurised.
  • the gas is pressurised together with the mixture, for example it may be pressurised such that it dissolves in the mixture.
  • the mixture is pressurised before gas is added.
  • the fat may for example be cocoa butter, cocoa butter equivalent or cocoa butter replacer.
  • the fat may be cocoa butter.
  • Some or all of the milk powder, cocoa liquor and crystalline sugar may be replaced by chocolate crumb.
  • the liquefaction is carried out by conventional means well known to a person skilled in the art and refers to conching, a standard process in chocolate manufacture.
  • the reduction of particle size may be such that the resulting amorphous porous particles have a D90 particle size distribution of between Of between 100 and 200 microns, more preferably 1 10 and 170 microns and even more preferably 1 10 and 160 microns
  • Roll refiners may be used to refine the mixture, for example, a combination of 2-roll and 5- roll refiners may be used to refine the mixture.
  • Agglomerated powders provide advantages as ingredients in terms of flowability and lower dustiness.
  • the amorphous porous particles mixed with fat before refining may be in the form of an agglomerated powder.
  • the amorphous porous particles may be amorphous porous particles according to the invention agglomerated as part of a spray- drying process, for example an open top spray drier with secondary air recirculation to trigger particle agglomeration.
  • the agglomerated particles may have a particle size distribution D90 of between 120 and 600 microns preferably 120 and 450 microns.
  • the impact of the high shear mixing and the impact of the hammer milling do not destroy the particles of the present invention.
  • the harsh processing conditions of the chocolate making process such as refining does not destroy the porosity of the particles of the present invention, for example, the particle size of agglomerated particles described above could be reduced by high shear mixing whilst still retaining much of their original closed porosity.
  • the particles after high shear mixing the particles may retain at least 20 %, 30 %, 40 % or 50 % of their initial closed porosity, for further example the particles after high shear mixing may have a closed porosity between 20 and 60%.
  • deagglomerated particles of the present invention retained their porosity with no release of the internally contained gas bubbles This was reflected in the food products such as the lighter coloration of for example chocolate products comprising the said particles of the present invention.
  • Particles formed by spray drying are generally spherical in form but when formed into agglomerates, the particles are less spherical.
  • Imaging experiments show clearly that the particles of the present invention retain significant porosity after deagglomeration by high shear mixing.
  • Sensory evaluations performed showed good tasting qualities and light and creamy texture and mouthfeel indicative of particle porosity remaining intact within the product.
  • the amorphous porous particles may comprise (for example consist on a dry basis of) sucrose and skimmed milk, the sucrose being present at a level of at least 30 % in the particles, the ratio of sucrose to skimmed milk being between 0.5 to 1 and 2.5 to 1 on a dry weight basis, for example between 0.6 to 1 and 1.5 to 1 on a dry weight basis.
  • agglomerated material possesses improved handling properties such as flowability and lower dustiness.
  • the agglomerated particles according to the invention may have rounded surfaces composed of the surfaces of individual spherical particles.
  • the agglomerated particles may have at least 70 % of their surface being convex.
  • the agglomerated particles may comprise fewer than 20 (for example fewer than 10) spherical particles.
  • the agglomerated particles may have a particle size distribution D90 of between 120 and 600 microns, preferably 120 and 450 microns
  • amorphous porous particles of the present invention as bulk sugar replacers in fat based confectionery products as a preferred embodiment,.
  • the amorphous porous particles of the present invention may however also be used in a wide range of food products as aforementioned.
  • the term bulk sugar replacer refers to a low or no calorie sugar substitute that can be substituted at a weight to weight and/or volume to volume basis for sugar.
  • the combination of the amorphous highly porous sugar particles and bulking agent provide a synergistic effect whereby a further bulking effect is achieved through aeration.
  • this advantageously provides up to at least 70% sugar reduction in a food product for example a fat based confectionery product.
  • at least 65% of sugar may be reduced from a food product such as a fat based confectionery product.
  • between 5 to 70% of sugar may be reduced or removed from a food product such as a fat based confectionery product.
  • the amorphous porous particles are comprised within a fat based confectionery composition and the particles comprise (for example consist on a dry basis of) sucrose and skimmed milk
  • increasing the proportion of skimmed milk to sucrose reduces the amount of sucrose in the overall fat based confectionery composition.
  • This can be advantageous, as many consumers would welcome a good tasting fat based confectionery with reduced sugar, and appreciate a high milk content.
  • Reducing the proportion of sucrose in the particles reduces their sweetness directly, but it also reduces the dissolution speed of the particles which further reduces sweetness impact in the mouth.
  • the inventors have found that by increasing the porosity of the particles, in particular the closed porosity of the particles, they can increase the dissolution speed and so counteract that reduction of sweetness.
  • the invention may provide a fat based confectionery composition comprising
  • said amorphous porous particles have a moisture content of between 1 % and 5 % (for example between 2 % and 3 %), comprise sucrose and skimmed milk at a level of at least 95 % of the particles on a dry basis (for example at least 98 %), have a ratio of sucrose to skimmed milk between 0.5 : 1 and 0.6 : 1 and have a closed porosity between 20 % and 60 %, for example between 25 % and 50 %, for further example between 25 % and 40 %.
  • the amorphous porous particles may have a D90 particle size distribution of between 30 and 60 microns, for example between 35 and 50 microns.
  • the inventors have investigated the impact on the stability of the amorphous porous particles of altering the ratio of sucrose to skimmed milk powder (see example 5). There is a significant decrease in stability when the ratio of sucrose to skimmed milk powder exceeds 0.6: 1 . Therefore, when seeking to reduce the sucrose content in a food product by replacing crystalline sucrose with amorphous porous particles of the invention containing sucrose and skimmed milk an optimum ratio to use is around 0.66: 1 .
  • the amorphous porous sugar particles of the present invention may be used as a bulk sugar replacer in a food product.
  • the amorphous porous sugar particles of the present invention may be used to reduce the sugar content of a food product.
  • the amorphous porous sugar particles may be used to reduce the sugar content (for example the sucrose content) of a fat-based confectionery product by between 50 and 70 % on a volume basis, or to reduce the sugar content (for example the sucrose content) of a fat-based confectionery product by between 10 and 35 % on a mass basis.
  • the amorphous porous sugar particles are preferably used in a food product such as a confectionery product, a culinary product, a dairy product, a nutritional formula, a breakfast cereal or an ice-cream.
  • a sweetener composition consisting of amorphous porous particles comprising, sugar, a bulking agent and a surfactant, wherein said amorphous porous particles have a closed porosity of between at least 40%
  • boundary value is included in the value for each parameter. It will also be understood that all combinations of preferred and/or intermediate minimum and maximum boundary values of the parameters described herein in various embodiments of the invention may also be used to define alternative ranges for each parameter for various other embodiments and/or preferences of the invention whether or not the combination of such values has been specifically disclosed herein.
  • % in the present description correspond to wt% It will be understood that the total sum of any quantities expressed herein as percentages cannot (allowing for rounding errors) exceed 100%.
  • the sum of all components of which the composition of the invention (or part(s) thereof) comprises may, when expressed as a weight (or other) percentage of the composition (or the same part(s) thereof), total 100% allowing for rounding errors.
  • the sum of the percentage for each of such components may be less than 100% to allow a certain percentage for additional amount(s) of any additional component(s) that may not be explicitly described herein.
  • substantially can be understood to mean quantitatively (in relation to whatever quantity or entity to which it refers in the context of the description) there comprises an proportion of at least 80%, preferably at least 85%, more preferably at least 90%, most preferably at least 95%, especially at least 98%, for example about 100% of the relevant whole.
  • substantially-free may similarly denote that quantity or entity to which it refers comprises no more than 20%, preferably no more than 15%, more preferably no more than 10%, most preferably no more than 5%, especially no more than 2%, for example about 0% of the relevant whole.
  • Glass transition temperatures were measured by Differential Scanning Calorimetry (TA Instrument Q2000). A double scan procedure was used to erase the enthalpy of relaxation and get a better view on the glass transition. The scanning rate was 5 °C/min. The first scan was stopped approximately 30 °C above Tg. The system was then cooled at 20 °C/min. The glass transition was detected during the second scan and defined as the onset of the step change of the heat capacity.
  • Cryo-Scanning Electron Microscopy Cryo-Scanning Electron Microscopy (Cryo-SEM) and X-ray Tomography ( ⁇ ) are used to investigate the microstructure of the amorphous porous particles of the present invention within a fat based food matrix.
  • a 1 cm 3 piece of sample was glued into a Cryo-SEM sample holder using TissueTek. It was rapidly frozen in slushy nitrogen prior to its transfer into the cryo-preparation unit Gatan Alto 2500 at -170 °C.
  • the frozen sample was fractured using a cooled knife, making its internal structure accessible. The fracture was not performed when the external surface of the chocolate was analyzed.
  • a slight etching of superficial water was performed in the preparation unit for 15 min at -95 °C, followed by sample stabilization at -120 °C.
  • a final coating was done by an application of a 5 nm platinum layer onto the surface. For visualization a FEI Quanta 200 FEG at 8 kV in high vacuum mode was used.
  • the particle size values given herein may be measured by a Coulter LS230 Particle Size Analyser (laser diffraction) or any other similar machine as known to those skilled in the art.
  • the term particle size as used herein is defined as D90.
  • the D90 value is a common method of describing a particle size distribution.
  • the D90 is the diameter where 90 % of the mass of the particles in the sample have a diameter below that value.
  • the D90 value may be measured for example by a laser light scattering particle size analyser.
  • Sucrose (60%) and skimmed milk powder (40%) are mixed in water (50%) for about 15 minutes at 60°C, then for a further 5 minutes at 75°C.
  • the homogenous solution is injected into the tube at between 60°C and 70°C, nitrogen is then added before pressurising at 50 to 300 bars. When the solution reaches the nozzle it is spray-dried, in the tower. In this example an open-top industrial spray-drier was used
  • Agglomerated amorphous porous particles of the present invention were prepared in accordance with example 1 , samples were prepared with the following characteristics:
  • Example 2 Preparation of the deagglomerated amorphous porous particles of the present invention.
  • the agglomerated amorphous porous particles in amount of 33% were mixed with 66% sunflower oil using a Hobart planetary mixer at speed 2 for 2 minutes, at room temperature to obtain a homogeneous texture.
  • the composition was 1 part by weight powder plus 2 parts by weight sunflower oil.
  • the mixture was filled into a stainless steel cylindrical vessel sealed at the lower end.
  • the head of a Silverson high shear stator-rotor mixer was fitted with a Square Hole High Shear ScreenTM and the mixer head was lowered into the cylinder until just immersed in the mixture.
  • the mixer was started and set at a rotational speed of 3500rpm.
  • the cylinder was then raised at a rate of 10mm/second causing the mixing head to travel through the column of mixture.
  • the mixing head speed was reduced to an idle and the cylinder lowered back down.
  • the mixer was stopped.
  • a sample of the mixture was sampled for analysis and the procedure then repeated up to 3 cumulative passes through the mixing head at the same settings. Samples were taken after each pass.
  • the amorphous porous particles of the present invention Surprisingly, it was found that the even after subjecting the amorphous porous particles of the present invention to high shear mixing conditions a significant proportion of the closed porosity remained intact and/or at acceptable levels, the said particles of the invention having closed porosity levels ranging from between 45% to over 50% or between 20 and 60%.
  • Non-agglomerated Amorphous porous particles (herein referred to as the primary particles or non-agglomerated powder or Powder 3) were prepared as in Example 3, with the inlet solution containing 50 wt% water and 50 wt% of (sucrose + SMP (skimmed milk powder) in ratio of 60:40). No sodium caseinate was added as this is already present in SMP.
  • the deagglomerated amorphous porous particles powders of the present inventions have comparable closed porosity to the non-agglomerated primary particles as prepared by conventional spray-drying methods according to example 3.
  • Powder 1 has a closed porosity of 55.8%
  • Powder 2 has a closed porosity of 50.8 % and both values are similar to the non-agglomerated amorphous porous particles which have a closed porosity of 53 %.
  • the agglomerated porous particles as prepared according to Example 1 were subjected to hammer milling using the HammerWitt-Lab or HammerWitt-3 milling device from Frewitt.
  • the amorphous porous particles prepared according to Example 1 were fed into the mill grinding chamber through the feed chute by gravity.
  • the particles were repeatedly struck by ganged hammers which are attached to a shaft rotating at high speed inside the mill chamber.
  • the material was crushed or shattered by a combination of repeated hammer impacts, collisions with the walls of the grinding chamber, and particle on particle impacts.
  • Perforated metal screen covering the discharge opening of the mill retained coarse material for further grinding, while allowing properly sized materials to pass as finished product.
  • Three different mesh sizes of 0.200 mm, 0.250mm and 0.315mm and speeds between 2000 rpm and 7000 rpm were used.
  • Amorphous porous particles were prepared as in Example 1 , with the inlet solution containing 50 wt% water and 50 wt% of sucrose (60 wt%) + SMP (40 wt%) (skimmed milk powder). No sodium caseinate was added as this is already present in SMP. This was then subsequently deagglomerated using hammer milling according to Example 4.
  • Powder 2 was deagglomerated using hammer milling according to Example 4 and samples with the same composition but with different combinations of mesh sizes and speeds were prepared
  • Powder 1 was deagglomerated using hammer milling according to Example 4 and samples with the same composition and with the same mesh size of 0.250 mm but with different speeds were prepared
  • Samples prepared according to Example 4 were mixed with cocoa butter (55% of the deagglomerated powder mixed in with 45% cocoa butter) in order to assess the flowability and viscosity of the particles of the present invention in a fat based matrix. Surprisingly it was found that, at a visual scale there was no difference in flowability and viscosity compared to the non-agglomerated amorphous particles prepared according to Example 3.
  • the samples were prepared by dipping the mixtures on to microscope slides to test visually viscosity and texture or flowability. It is desirable to obtain a fluid texture with cocoa butter a key chocolate manufacturing ingredient.
  • the cocoa butter mixtures comprising the deagglomerated amorphous porous particles of the present invention provided good consistency, generating good fluid texture with derisible viscosity and flowability. The results indicate that samples with particle size distributions above D90 100 microns, for example, mix well with cocoa butter yielding fluid texture.
  • Powder shape plays an important role on viscosity due to the importance of the exchange area to be coated by cocoa butter and the free space to move enabling easy flow. As a rule, the more spherical the more easily the particles flow thanks to a better packing.
  • A is defined as the measured area covered by a particle projection and P is the measured perimeter of a particle projection
  • P is the measured perimeter of a particle projection
  • the limit of 0.90 was defined as the limit of round particles. Above 0.90, particles are considered as round and below 0.90, they are considered as not round. Samples prepared according to the methods of the present inventions were assessed for the percentage of non-spherical particles using the Morphological device (Malvern, UK).
  • non-agglomerated particles (Powder 3) contain less non spherical particles around 10.61 % and the agglomerated amorphous porous particles made according to the present invention contain 51 .39 % non-spherical particles.
  • Samples 7 to 8 deagglomerated by hammer milling according to Example 4 have between 19 and 25 % non-spherical particles.
  • Advantageously Hammer milling significantly reduces the percentage of non-spherical particles.
  • Optimum values for acceptable morphology for the deagglomerated amorphous porous particles of the present invention are a particle size D90 of 150 microns and a maximum of 20% of non-spherical particles.
  • a standard process for the preparation of chocolate was employed. All dry ingredients and about 26% of cocoa butter fat is heated at 45 °C for 3 mins. After mixing, the resulting paste is passed through a two roller refiner and a five roller refiner to produce flakes with particle sizes ranging between 50 and 55 microns.
  • the mixture comprising the refined mass is mixed with the rest of the fat and lecithin to liquefy it at 45 °C for 3 mins.
  • a reduced sugar chocolate composition was prepared according to the standard recipe using SMP 60:40 in the form of deagglomerated amorphous porous powder.
  • samples prepared according to the present invention and comprising the amorphous porous particles instead of sugar showed a strong correlation with additionally desirable flavours such as milky, caramel, vanilla and butter.
  • Example 6 The effect of altering the composition of the amorphous matrix was examined for different ratios of skimmed milk powder (SMP) and sucrose.
  • SMP skimmed milk powder
  • the amorphous matrix should be stable against crystallization, for example, in the case of chocolate manufacture the matrix should remain amorphous under the temperature and humidity conditions experienced in the conche. If processing or storage conditions approach those at which the amorphous material passes through the glass transition then there is a possibility that crystallization will occur leading to a collapse of the particles, for example the lactose present in amorphous porous particles of skimmed milk powder and sucrose may crystallize.
  • Amorphous porous particles with different ratios of sucrose:SMP were produced; 40:60, 50:50, 60:40, 70:30 and compared to pure amorphous sucrose and SMP.
  • the amorphous SMP was spray dried.
  • the amorphous sucrose was obtained by freeze drying (Millrock, US).
  • a solution containing10% (weight basis) of sucrose was prepared. It was frozen at - 40 °C for 6 hours allowing the formation of ice crystals.
  • Primary drying is performed at 150 mTorr. Ice crystals sublimate and leave voids behind leading to a highly porous structure. Secondary drying consists of a temperature ramp from -40 °C to 40 °C at 1 °C/hour. During that stage residual water bound to the matrix is removed by desorption leading very low moisture content, typically 1 -2% as measured by ThermoGravimetric Analysis.
  • BET Brunauer-Emmett-Teller equation
  • the glass transition temperature (Tg) is plotted against sucrose content in Figure 3 for amorphous particles at a water activity of 0.1 and 25 °C. It can be seen that there is a much more pronounced decrease in glass transition temperature for increasing sucrose content at or above 40 % (a ratio of 0.66 : 1 ). This means that there is a significant decrease in stability (against crystallization) when the level of sucrose in an amorphous matrix containing sucrose and skimmed milk powder exceeds 40 %. Therefore, when seeking to reduce the sucrose content in a food product by replacing crystalline sucrose with amorphous porous particles of the invention containing sucrose and skimmed milk an optimum proportion to use is around 40 % sucrose and 60 % skimmed milk powder.
  • a white chocolate was prepared using agglomerated amorphous porous particles which were prepared according to Example 1 and then subsequently deagglomerated according to Example 2.
  • sucrose (40%) and skimmed milk powder (60%) were mixed with water at a total solids of 50% until all solids dissolved at a temperature of around 60 °C.
  • the spray drier used was an open top spray drier with secondary air recirculation to trigger particle agglomeration.
  • the solution temperature was controlled between 60 and 70 °C and nitrogen was added under pressure in a similar manner to Example 1 .
  • the output powder moisture content was 20 - 30 g/kg
  • the powder had a closed porosity of 55.8% and a particle size distribution D90 of 160 ⁇ .
  • the powder was then deagglomerated using high shear mixing according to example 2 to obtain deagglomerated amorphous porous particles with a D90 particles size of 130.1 microns and closed porosity of 46.9%
  • the following dry ingredients milk powder , cocoa butter, crystalline sugar and lecithin were mixed at around 50 °C for 15 minutes. After mixing, the resulting paste was passed through a two-roll refiner and a five-roll refiner to produce flakes.
  • the resulting refined mixture was liquefied by conching using a Frisse-conche with further fat, and optionally lecithin. Then the agglomerated amorphous porous particles were deagglomerated using a Silverson high-shear mixer and subsequently added to liquefied chocolate. The chocolate was tempered and moulded into tablets. A reference tablet was made in the same manner as above, but the amorphous porous powder was replaced at 1.9 times its mass by crystalline sucrose; effectively occupying the same volume as the replaced amorphous porous powder.
  • a small panel of tasters compared the chocolate made with amorphous porous powder to the reference chocolate. The same sized piece was taken of each. Due to the different densities of the powders the tasted pieces contained different amounts of sugar by weight.
  • the chocolate made with amorphous porous powder was described as slightly more "powdery" but with a similar sweetness to the reference. This is despite it containing 68 % less sucrose for the same volume.
  • Example 8 A white chocolate was prepared using agglomerated amorphous porous particles which were prepared according to Example 1 and then subsequently deagglomerated according to Example 4.
  • sucrose (40%) and skimmed milk powder (60%) were mixed with water at a total solids of 50% until all solids dissolved at a temperature of around 60 °C.
  • the spray drier used was an open top spray drier with secondary air recirculation to trigger particle agglomeration.
  • the solution temperature was controlled between 60 and 70 °C and nitrogen was added under pressure in a similar manner to Example 1 .
  • the output powder moisture content was 20 - 30 g/kg
  • the powder had a closed porosity of 55.8% and a particle size distribution D90 of 160 ⁇ .
  • the powder was then milled using a hammer mill according to example 2 using a mesh size 0.315 mm and speed of 5000 rpm to obtain deagglomerated amorphous porous particles with a D90 particles size of 130.1 microns and closed porosity of 46.9%
  • White chocolate was manufactured using this de-agglomerated amorphous porous powder:
  • the following dry ingredients milk powder, cocoa butter, crystalline sugar and lecithin were mixed at around 50 °C for 15 minutes. After mixing, the resulting paste was passed through a two-roll refiner and a five-roll refiner to produce flakes. After refining, the refined mass and the deagglomerated amorphous porous particles were conched in a Frisse conche with the addition of the remaining cocoa butter, the milk fat, lecithin and vanilla. The chocolate was tempered and moulded into tablets.
  • a reference tablet was made in the same manner as above, but the amorphous porous powder was replaced at 1 .9 times its mass by crystalline sucrose; effectively occupying the same volume as the replaced amorphous porous powder.
  • a small panel of tasters compared the chocolate made with amorphous porous powder to the reference chocolate. The same sized piece was taken of each. Due to the different densities of the powders, the tasted pieces contained different amounts of sugar by weight.
  • the chocolate made with amorphous porous powder was described as slightly more "powdery" but with a similar sweetness to the reference. This is despite it containing 68 % less sucrose for the same volume.

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Abstract

La présente invention concerne des particules poreuses amorphes comprenant du sucre, un agent gonflant et un tensioactif, ayant une porosité fermée d'au moins 40 % ou comprise entre 20 et 60 %. D'autres aspects de l'invention concernent un produit alimentaire comprenant les particules poreuses amorphes ; un produit de confiserie à base de graisse les contenant ; et l'utilisation des particules poreuses amorphes comme substituts de sucre dans des produits alimentaires tels que des produits de confiserie à base de graisse, par exemple, du chocolat.
PCT/EP2017/080964 2016-11-30 2017-11-30 Procédé de production de particules poreuses amorphes pour réduire le sucre dans un aliment WO2018100059A1 (fr)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020115303A1 (fr) * 2018-12-06 2020-06-11 Societe Des Produits Nestle S.A. Particules amorphes pour réduire le sucre dans un aliment
WO2021183561A1 (fr) 2020-03-09 2021-09-16 Cargill, Incorporated Composition d'édulcorant
WO2021183558A1 (fr) 2020-03-09 2021-09-16 Cargill, Incorporated Composition d'édulcorant
WO2022061074A1 (fr) * 2020-09-17 2022-03-24 Cargill, Incorporated Nouvelles particules d'agent gonflant enrobées
WO2022058415A1 (fr) * 2020-09-17 2022-03-24 Unilever Ip Holdings B.V. Nouvelles particules d'agent gonflant enrobées
WO2022058406A1 (fr) * 2020-09-17 2022-03-24 Unilever Ip Holdings B.V. Processus de préparation de particules d'agent gonflant enrobées
WO2022061072A1 (fr) * 2020-09-17 2022-03-24 Cargill, Incorporated Nouvelles particules d'agent gonflant enrobées

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Publication number Priority date Publication date Assignee Title
US3746554A (en) * 1971-07-23 1973-07-17 Abbott Lab Process for preparing a spray dried lactose and saccharin sweetener
US20100215818A1 (en) * 2007-09-28 2010-08-26 Nestec S.A. Instant drink powder
US20160242432A1 (en) * 2013-10-01 2016-08-25 Bühler AG Spherical particle, and food suspensions and consumable masses having spherical particles

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US3746554A (en) * 1971-07-23 1973-07-17 Abbott Lab Process for preparing a spray dried lactose and saccharin sweetener
US20100215818A1 (en) * 2007-09-28 2010-08-26 Nestec S.A. Instant drink powder
US20160242432A1 (en) * 2013-10-01 2016-08-25 Bühler AG Spherical particle, and food suspensions and consumable masses having spherical particles

Cited By (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
WO2020115303A1 (fr) * 2018-12-06 2020-06-11 Societe Des Produits Nestle S.A. Particules amorphes pour réduire le sucre dans un aliment
US11957146B2 (en) 2018-12-06 2024-04-16 Societe Des Produits Nestle S.A. Amorphous particles for reducing sugar in food
WO2021183561A1 (fr) 2020-03-09 2021-09-16 Cargill, Incorporated Composition d'édulcorant
WO2021183558A1 (fr) 2020-03-09 2021-09-16 Cargill, Incorporated Composition d'édulcorant
WO2022061074A1 (fr) * 2020-09-17 2022-03-24 Cargill, Incorporated Nouvelles particules d'agent gonflant enrobées
WO2022058415A1 (fr) * 2020-09-17 2022-03-24 Unilever Ip Holdings B.V. Nouvelles particules d'agent gonflant enrobées
WO2022058406A1 (fr) * 2020-09-17 2022-03-24 Unilever Ip Holdings B.V. Processus de préparation de particules d'agent gonflant enrobées
WO2022061072A1 (fr) * 2020-09-17 2022-03-24 Cargill, Incorporated Nouvelles particules d'agent gonflant enrobées

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